Discussion in 'Camping, Hiking, Cooking' started by Randy Diefert, Oct 29, 2009.
Anyone got a good one that they want to share?
Chicken legs and thighs
Carrots, onions, and potatoes.
Pace Picante sauce
15 briquettes above and below for 45 min.
I'm taking it that you're using a 10" oven?
We did some cut up fryers at our last Field Trial down on the Cowlitz and used barbeque sauce and onion. I cooked them for 2 hours at 325 and the meat just fell off of the bone.It was great!
Another recipe that I like which certainly is not on the Weight watchers menu is the Cowboy scramble.
1 bag hash browns brown in canola oil then drain
1 1/2 lb jimmy Dean Sausage browned and crumbled (drain)
1 big ham steak diced and browned
add green, yellow, and red peppers diced
add 1/2 walla walla sweet onion diced
add 6 scallions diced
add sausage,hash browns then stir all ingredients until mixed well
layer Cheddar Cheese on top of mixture
Scramble 18 eggs with whole milk and pour on top
place sliced tomatoes on top of eggs.
cook 45 mins at 350
remove from heat when eggs are throughly cooked
before serving sprinkle top with lots of shredded Taco cheese
I use a 12"deep Lodge for this recipe.
People called this a "cowboy Kesh" but I don't cook Keesh... This is a great breakfast especially if you have some sausage gravy to slather over the top...
I've also got a "kick ass" apple cobbler recipe that I'm going to share with you but, it's too late to type it out tonight (my two fingers are getting sore after the last post...)
Paying attention here Randy. Got my first dutch oven on the way right now and need a cobbler recipe.
I've got a killer peach cobbler recipe, and it's really easy. Let me know when you get your dutch and I'll send it to ya.
Here's a fantastic one for all you chocolate lovers; Candy Bar Crunch Cake
German chocolate cake mixed as per directions.
Bake 1/2 of mixture rotating oven every 10min.
Cover cake with bite size snicker bars and heath bar crumbles (found in cake topping isle)
Cover candy bar mixture with 2nd 1/2 of cake mix and bake until done.
Spread chocolate chips and nuts over top and let melt.
I've found that letting the cake cool for a while (if you can wait) firms the candy bars in the middle and is easier to cut and eat.
I follow this one pretty close and highly recommend it. The only difference is I pour a thick layer of melted caramel/butter over the first baked half with the candy bits. Cooling is a must unless you like a mouthful of hot lava. Even the smell of this cooking is killer. Have plenty of cold milk on hand. This stuff makes my teeth ring.
Wow, that's a fantastic addition! This is a tough read right now, now having lunch yet!
The easiest Peach Cobbler going is to pour the juice out of a can of peaches and drain good.
I use parchment paper or an oven liner when cooking deserts in the oven.
Use one box of yellow cake mix (Moist kind ) and follow directions on box. (I've also tried it dry but, if you do leave 1/2 of the peach juice in the peaches). pour on top.
In a 12" use 15 briquettes on top 9 on the bottom. rotate lid every 10mins until it's done in 45mins. let cool. check with a tooth pick. If it don't stick it the topping ; you're good...
this recipe is also a big hit...
Pick yourself a mess of blackbeeries.
I like to use my 12" for this camp favorite. Line it with an oven liner (it's a bear to scrape dried fruit from a dutch oven! )
pour in black berries
1/2 cup of sugar
1/2 squeezed lemon
1/3 cube butter sliced thin spread evenly around the top of blackberries.
Mix up one duncan Hines moist WHITE cake mix according to directions (with the whole milk and eggs)
evenly spread cake mix on top and top that with a dash of nutmeg, cinnamon and brown sugar.
Bake 45 minutes at 350. (same amount of coals as above)
turn lid every 10-15mins. no peek!
serve hot with Tillamok French Vannilla Ice cream. People love this recipe.
I'm going out for dinner but, I'll write the apple one when I get home. Getting hungry...
another good recipe that I did was Beef brisket.
I slow smoked a 13 lb brisket (our own beef) for 2 days in my propane smoker then "pulled the beef". i let it cool and vaccuum sealed it.
I took it to camp the following weekend where we had a trail work party.
That morning after breakfast I fired up my coals and put the brisket in the 12" oven smothering it with Barbeque sauce.
Then I took a 10" oven and we like those Heinz "Grillin' Beans" so I emptied 3 big cans into the "Pot" and let that simmer all day until lunch at noon.
That was some "fine eatin"
Ok, This one is for you Chris. This will be the last I share (I'm holding out on a killer Corn Bread recipe for you guys!)
The apple Cobbler cooked in a 12" Deep
10 cups apples peeled and sliced semi thin
1/2 lemon squeezed to get every drop of juice (no seeds!)
3/4 cup of sugar or substitute
1/2 tablespoon ground cinnamon
1/2 teaspoon nutmeg
1/2 orange squeezed
1/2 cup chopped walnuts
1/2 cup raisens
1 cup Bisquick Pancake mix
2/3 cup NON FAT milk (don't use whole milk on this one)(I have substitute beer though and it's pretty good)
After lining the dutch oven, spread apple mixture evenly in bottom.
mix the topping until smooth and pour evenly on top (don't worry too much if it falls between the "cracks".
Sprinkle the topping with some mixed brown sugar and cinnamon
Bake at 350 for 45 minutes turning lid every 10-15 minutes.
After 30 minutes you'll start to see steam seeping from the lids edges and the aroma will be over powering....
Go ahead and take a peek to see how it's doing and make sure it isn't getting too crunchy.
This is a good time to have the sniffer of one of your taste testers close by....
It's done when the crust doesn't stick to a tooth pick when stabbed.
Serve warm with Ice Cream or fresh whipped cream.
Ok, now some of you guys need to share some goodies!
Great stuff guys. Thank you.
Hold on, I'll go bring up my bookmarks and give you a couple links you'll all die for.
Here you go. Enjoy everyone.
Go to this address, lots of good info. Scroll down to the recipes area.
When I do Cobbler in my dutch oven I take fresh berries or canned fruit( drain as stated before), add white or yellow cake mix and 1 can cream soda. 15 br. on top 10 on the bottom, when ya smell it it's done. comes out great!
Thanks for the link Jerry, it just went in my favorites! I was working on a pipeline job about 10 years ago in november, cold and miserable, one of the inspectors had a couple of d ovens and a coleman stove, he was one popular son of a bitch with the hands, with the spread boss not so much!
Thanks for sharing that. I can't wait to try the Beef Tenderloin with wild stuffed mushrooms!
I can see me putting the weight back on now with all of those great desserts and toppings listed there!
Those are great links. I'm glad everyone likes them. I have a couple more, but can't seem to figure where I bookmarked them. Hmmmmmm.
Let's try this one;
Dutch Oven Cornish Game Hens
From the campsite of Lotech Joe
2 large yellow onions
4 medium potatoes
1 package baby carrots
1 small head of cabbage
2 Cornish Game Hens
1 or 2 cans of ginger ale
1. Slice a coin out of the center of each onion and place them in the bottom
of a 12 inch dutch.
2. Place the hens, backside down, on the onion coins. This will help keep
them from sticking to the bottom of the dutch.
3. Peel and cut the potatoes into 4ths and add to the dutch.
4. Add the baby carrots to the dutch.
5. Chunk cut the remainder of the onions and add them to the dutch.
6. Cut the cabbage in 8ths and add to the dutch
7. Pour in 1-2 cans of ginger ale. This will create the steam needed for cooking.
8. Salt & Pepper to tastes.
Place the dutch, (lid on) over 12-14 hot BBQ briquettes.
Place enough briquettes around the outside edge of the lid to go all the way around with 3-4 more closer to the center of the lid.
Sit around the campfire, sharing fishing lies, and forget about dinner for 1 hour.
Feeds 2 hungry liars, (er fishermen) with enough left over for 1 or 2 campsite drop-ins.